Tamarind & Coconut Ice-Cream
Recipe type: Dessert
Cuisine: Jamaican
Prep time: 
Cook time: 
Total time: 
Serves: 1 Quart
Possibly Mille Fleurs chef Barbara's favourite ice-cream of all time
  • 200 ml Coconut Cream
  • 500 ml Milk
  • ¼ tsp. Vanilla
  • 8 Egg Yolks
  • 150 gm. Sugar
  • 2 tbsp Tamarind
  1. Mix coconut cream, milk and vanilla bean in a pan and bring to boiling point.
  2. Meanwhile whisk egg yolks and sugar until pale and frothy.
  3. Slowly ½ add hot milk mixture to egg yolk mixture stirring all the time
  4. Pour the egg mixture back to the rest of the milk mixture and cook over low heat, stirring constantly with a silicon spatula until the liquid coats the back of the spatula. Do not allow the egg to scramble.
  5. Strain the liquid into a bowl placed in a larger bowl of ice. Stir the liquid to allow it to cool faster. Stir in the tamarind paste and then place in a refrigerator to chill.
  6. The place the liquid in an ice-cream marker and allow to set. Keep frozen in an airtight container.
Recipe by Hotel Mockingbird Hill at https://www.hotelmockingbirdhill.com/tamarind-ice-cream/